Christmas at The Horns

Stilton rarebit, mushroom ketchup, olive soil and truffle oil.

Served with toasted bread and spiced chutney.

Tree nut pesto, bread roll and butter.

With chilli jam and toasted bread.

Pea purée, minted peas, black pudding and lobster emulsion.

Pickled cucumber, ginger, wasabi mayonnaise, spring onion, sesame and nori.

Chimichurri, truffle mayonnaise, pickled shallots and Parmesan.

Glazed shallots, cavolo nero, pickled blackberries and gravy.

Polenta, romesco sauce, aubergine caviar, roasted carrots and pickled vegetables.

With glazed vegetables and mushroom ketchup.

Roasted hispi cabbage, chestnut pesto, glazed sour apricots and wholegrain mustard beurre blanc.

Chorizo and Brussels sprout fricassee, pickled vegetables and roast chicken velouté.

Roasted celeriac purée, tenderstem broccoli, edamame and caper beurre noisette.

Served with hand-cut chips, rocket and red onion salad, roasted tomato and mushroom.

For two to share. Served with hand-cut chips, onion rings, rocket and red onion salad, roasted tomatoes, mushrooms and peppercorn sauce.